Green Goddess Soup

A simple, light and nourishing soup to celebrate the bounty of the garden, featuring zucchini, peas, and fresh herbs. This recipe makes about two servings.


2 Tbs. olive oil

1 Tbs. butter (or additional tbs. olive oil for vegan soup)

1 large garlic clove, minced

1 small onion, chopped

4 C. zucchini, chopped

1 C. fresh or frozen peas

1 generous handful fresh herbs, chopped (I use basil and chives)

1 Tbs. Better than Bouillon (I use the vegetarian one)

2 1/2 C. water (or homemade stock, in which you can omit the Better than Bouillion)

Salt and pepper to taste


  1. In a medium soup pot, heat olive and butter on low-med heat. Add garlic and onion, and a dash of salt. Cook for about 5 minutes, until garlic and onions are soft and fragrant.
  2. Add zucchini and turn heat up to medium. Add another dash of salt and fresh ground pepper. Cook for about 10 minutes.
  3. Add peas, herbs, bouillon and water. Bring soup to a gentle simmer and cook another 10 minutes.
  4. Remove from heat, and blend with an immersion blender until silky smooth. Check flavor and add salt and pepper to taste.
  5. Top with a dollop of creme fraiche or yogurt, and chopped fresh herbs. Serve with crackers or a slice of fresh sourdough bread.

Lammas Blessings,


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